Cheese cultures consist of various bacteria
Cheese cultures are an indispensable part of alpine dairies as well as valley dairies. Cheeseing without cultures is much too risky for fermentation failure and the development of harmful organisms.
Cheese varieties according to bacteria cultures
The cultures can basically be divided into molds and bacteria.
- White cheese: Camembert, Brie, etc. are made with the fungus Penicillium camemberti.
- Blue cheese: Roquefort, Gorgonzola, Blue Stilton, Cabrales are made with the fungus Penicillium roqueforti.
Bacterially produced or treated cheese
- Sour milk cheese: Sura cheese, Tyrolean Graukäse, etc. are without rennet by means of lactic acid bacteria and mostly smear bacteria, brevibacterium linens, produced.
- Red smear cheese: Mountain cheese, Alpine cheese, Romadur, Limburger are “sweet produced” by rennet, the smear bacteria, brevibacterium linens, are responsible for the smear.
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